Chicken Dijon

Cook Time: 25 Min.

Serving Size: 4 Oz Makes: 10/25/50/100 Servings Cook Method: Pan Fry Cook Temp.: 400°F

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Nutritional Content

Allergens: Chicken; AllergenMilk; Onion; Corn; Mustard; Garlic

Calories: 170 Kcal

Carbohydrates: 2 g

Protein: 21 g

Total Fat: 9 g

Calcium: 40 mg

Sodium: 200 mg

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Ingredients

10 Servings

• 2 lb 10 Oz Chicken, Breast Bnls Sknls Large

• 1/4 tsp Salt, Iodized

• 1/4 tsp Pepper, Black Ground

• 1 Tbsp 2 tsp Oil, Vegetable

• 10 fl. oz Sauce Mustard Dijon Creamy

25 Servings

• 6 lb 8 Oz Chicken, Breast Bnls Sknls Large

• 3/4 tsp Salt, Iodized

• 3/4 tsp Pepper, Black Ground

• 1/4 Cup Oil, Vegetable

• 25 fl. oz Sauce Mustard Dijon Creamy

50 Servings

• 13 lb Chicken, Breast Bnls Sknls Large

• 1 1/2 tsp Salt, Iodized

• 1 1/2 tsp Pepper, Black Ground

• 1/2 Cup Oil, Vegetable

• 50 fl. oz Sauce Mustard Dijon Creamy

100 Servings

• 26 lb Chicken, Breast Bnls Sknls Large

• 1 Tbsp Salt, Iodized

• 1 Tbsp Pepper, Black Ground

• 1 Cup Oil, Vegetable

• 100 fl. oz Sauce Mustard Dijon Creamy

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Pound chicken to 1/4-inch thickness. Season with salt and pepper. Sear chicken in oil on both sides until browned and internal temp is reached.

3. To serve, top each portion with 1 fl oz of sauce.

4. For Whole, Cut, or Ground Poultry (e.g., Chicken, Turkey, Duck): Cook to internal temp of 165F/74C held for 15 sec.

5. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

6. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

7. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

8. Discard unused product.

   
   
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